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You know how sometimes you just need a sandwich, or even just a piece of bread to cover in peanut butter or Earth Balance? Well, this vegan keto roll (or bun, whatever you’d like to call it) is for you! I’ve been working on veganizing a bunch of the earlier recipes on this blog, and received a super helpful comment yesterday asking about a potential substitution for this recipe. Well, holy crap – with a little tinkering, it came out fabulously!
So, huge thanks to Erika (hiii!!!) for suggesting tofu, and getting the ball rolling on the creation of these dinner rolls. Or breakfast rolls. Snack rolls…I won’t tell you how to live your life. Because these rolls use psyllium husk powder, they are pretty fickle (I have a lot of failed attempts to prove it!), but with attention to detail, they turn out great! These rolls are not only low carb and vegan, they are also gluten free and nut free. So, most people can actually enjoy them. If you make these, I’d love to hear how they turn out, so feel free to leave a comment!
Notes on Making Vegan Keto Rolls (gluten free & nut free)
- When scooping these onto the baking tray, try to make them about 1/2″ thick. This way, they’ll actually cook all the way through! They will puff up, so don’t worry about them being too flat. The key is to make sure they cook in the middle.
- These really do need a full hour in the oven to keep from being too soggy or gummy in the middle.
- If you do find that yours didn’t bake long enough – I cut the not-as-cooked ones in half and just toast them, which seems to do the trick!
- Be careful about eating more than one of these in a day. The amount of fiber can be a little intense…
- Be sure to drink plenty of liquids, as these contain psyllium husks, which can bind up if you are dehydrated.
- 3 tbsp ground flax seed
- 1/2 cup tofu (I used extra firm, but firm will work, too)
- 1/2 cup psyllium husks
- 3/4 cup water
- 1 tsp baking powder
- pinch of salt
- Preheat oven to 350F.
- In a blender or food processor, blend together ground flax seeds, salt, water and tofu until smooth, and totally free of lumps.
- In a separate dish, combine psyllium husks with baking powder, and seasoning of choice.
- Pour the tofu mixture over the psyllium husk mixture and stir until completely combined, and no pockets of psyllium or tofu exist.
- Scoop into mounds on a baking sheet lined with a silicone baking mat, or parchment paper, and bake for 60 minutes, until just brown on the outside, and cooked all the way through.